Rigatoni with Shrimp, Calamari and Basil

Rigatoni with Shrimp, Calamari and Basil
Photo by Elinor Carucci


  • 1/3 cup frozen peas
  • 1 8-ounce bottle clam juice
  • ¼ teaspoon dried crushed red pepper
  • 1 pound uncooked large shrimp, peeled, deveined
  • 3 cups leeks
  • 14 ounces cleaned calamari (bodies only; tentacles reserved for another use)
  • 12 ounces rigatoni pasta
  • + 5 more ingredients
    • ¾ cup fresh basil
    • 4 tablespoons butter
    • 3 large garlic cloves
    • 6 tablespoons extra-virgin olive oil
    • ½ cup Pecorino Romano

Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl. Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl. Cook pasta ...

View full recipe at Epicurious


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